Recipe 4 All: Roasted Red Pepper Lasagna Recipe — Every recipe in the World on this site.

Recipe 4 All: Roasted Red Pepper Lasagna Recipe

Roasted Red Pepper Lasagna

Yield: 9 servings
4  medium sweet red peppers
9  lasagna noodles
4  garlic cloves, minced
1tablespoon olive or canola oil
1can crushed tomatoes
2tablespoon minced fresh parsley
1teaspoon sugar
1teaspoon dried basil
½teaspoon pepper
¼cups butter or stick margarine
1/3cups all-purpose flour
½teaspoon salt
¼teaspoon ground nutmeg
cups fat-free milk
1cups shredded Parmesan cheese

Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into ¼-in. strips. Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Spread 1 cup pepper sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Top with three noodles, 1-½ cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350 degrees F for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.

Your Roasted Red Pepper Lasagna is ready. Happy cooking!

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